Category: Recipes

In a medium bowl, whisk together all of the sauce ingredients (peanut butter, water, Bumbleberry Farms raw honey, soy sauce, red curry paste, Honey-Ginger White Balsamic Vinegar, ginger, garlic, and red pepper flakes until smooth; set aside.

In a large wok, heat 1 Tbsp Sesame Seed Oil and 1 Tbsp Garlic Extra Virgin Olive Oil over medium-high heat. Once the oil is hot, add the onion and cook until fragrant and slightly tender (about 3 minutes). Add the chicken and sauté, stirring occasionally, until fully cooked through and the juices run clear (about 4 minutes). Remove the chicken and onion from the skillet and set aside.

Add another 1 Tbsp Sesame Seed Oil and 1 Tbsp Garlic Extra Virgin Olive Oil to the wok, then the mixed vegetables. Sauté until the vegetables are tender yet still slightly crisp (about 3 to 5 minutes).

Return the chicken and onion to the skillet. Add the prepared peanut sauce; fold to coat evenly and cook until heated through (about 2 minutes). Stir in the peanuts and fresh cilantro. Serve hot over Jasmine rice, topped with additional chopped peanuts and cilantro as desired.

Enjoy!

On a platter, place peaches and mozzarella slices in an alternating pattern. Top with quartered heirloom cherry tomatoes and toasted almonds. Garnish with a drizzle of Basil Extra Virgin Olive Oil, Peach White Balsamic Vinegar, fresh basil, and Hepp’s Lemon Sea Salt.

Enjoy!

Directions

Whisk together the warm milk, sugar, and Jacobson’s course sea salt in a large mixing bowl. Sprinkle the yeast on top, and wait 5 minutes for the yeast to activate.

Add the flour and melted butter. Then, using your hands, knead the dough for about 4 minutes (or until smooth), adding a bit more flour if the dough is too sticky.

Spray a medium bowl with Butter Olive Oil using your Misto Olive Oil Sprayer. Transfer the dough into the prepared bowl, cover with a damp towel, and let the dough rest for 20 to 30 minutes in a warm place until it has doubled in size.

Preheat the oven to 450F. Line two large baking sheets with parchment paper, then set aside.

Combine the water and baking soda in a stockpot or very large saucepan and bring to a boil over medium-high heat.

While waiting for the water to boil, spray Butter Olive Oil on your clean work surface using your Misto. Turn the dough out onto the prepared work surface and divide into 12 equal pieces. Roll out each piece of dough into an even, 20-inch rope. Make a “U” shape with the rope, then cross the ends, over each other and press onto the bottom of the “U” in order to form the shape of a pretzel.

Very carefully, use a spatula to transfer the pretzels into the boiling water, one at a time, for about 30 seconds each. Use the spatula to transfer the pretzel to the parchment-lined pan, and repeat with the remaining pretzels.

Finally, brush the top of each pretzel with the egg wash and sprinkle with Jacobson’s course sea salt.

Bake until the pretzels reach your desired level of golden brown, about 12 to 14 minutes. Transfer to a cooling rack.

Enjoy!

Preheat oven to 350 degrees. To toast the almonds, spread out on a cookie sheet. Drizzle LIGHTLY with Blood Orange Olive Oil and a little Himalayan Sea Salt. Bake for about 8 minutes (or until golden brown), stirring half way. Remove from oven and set aside.

To make the dressing, whisk together the olive oil, balsamic vinegar, honey, orange juice, Himalayan Sea Salt and freshly ground black pepper in a glass measuring cup. Transfer to a glass mason jar and with the lid on, shake well. *Note: I love using a small mouth mason jar because our mason jar pour spouts for our moonshine work SO WELL to pour salad dressing!

In a large salad bowl, add the spring mix, mandarin oranges, blueberries, toasted slivered almonds, cranberries, red onions and shaved parmesan cheese. Pour the dressing over the top and toss well to distribute.

Enjoy!